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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Rice Curry Recipe

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This recipe for Chicken Rice Curry is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 tablespoon curry powder (or to taste)
31/2 pounds cut-up chicken
1 cup raw rice
2 cups hot chicken broth
1 cup sliced, blanched almonds
1 cup heavy cream
Directions:
Directions:
Melt butter in deep skillet or casserole: stir in salt, pepper, and curry powder. Add chicken pieces and turn to coat with seasoned butter: cook 5 minutes. Stir in almonds and cream. Cover and bake in 350º oven for 30 minutes. Add rice and broth. Re-cover and bake 30 minutes longer, removing cover for the last 10 minutes.
Personal Notes:
Personal Notes:
Try this using a couple of chicken breasts, drumsticks and thighs instead of a whole chicken. Cut everything else in half. You can eliminate almonds (expensive), substitute canned milk for the cream (less calories) and use canned chicken broth, or even make it with chicken bouillon.

 

 

 

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